John Hayes

Professor of Food Science; Director, Sensory Evaluation Center

John Hayes

Research Summary

Perception of taste, smell and chemesthesis; eating behavior; individual differences in sensation and food preferences; COVID related anosmia

Huck Affiliations


Publication Tags

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Food Genes Smell Pharmaceutical Preparations Sucrose Meals Propylthiouracil Nicotine Portion Size Child Menthol Tobacco Products Ice Cream Energy Intake Capsaicin Visual Analog Scale Phenotype Flavor Milk Acetosulfame Vegetables Smokers Eating Odors Ofloxacin

Most Recent Publications

Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73

Effect of menthol on nicotine reduction: Pooled results from two double-blind randomized controlled trials

W Lin, Andrea Hobkirk, J Zhu, N Krebs, John Hayes, John P. Richie, J Richie, Jr, J Liao, K Horn, Jonathan Foulds, Joshua E. Muscat, 2022, Journal of Electrophysiological Techniques on p. 131-138

Wenxue Lin, Junjia Zhu, John E. Hayes, John P. Richie, Joshua E. Muscat, 2022, Cancer Epidemiology Biomarkers and Prevention on p. 1539-1545

Alissa A. Nolden, John E. Hayes, Emma L. Feeney, 2022, Frontiers in Genetics

John E. Hayes, Allison N. Baker, 2022, Frontiers in Neuroscience

Elisabeth M. Weir, Danielle R. Reed, M. Yanina Pepino, Maria G. Veldhuizen, John E. Hayes, 2022, Food Quality and Preference

Nicole Reigh, Barbara J. Rolls, Lori Anne Francis, Kristin A. Buss, John E. Hayes, Marion Hetherington, M Heatherington, Kameron Moding, Samantha Kling, Kathleen Keller, 2022, Frontiers in Nutrition

Do children really eat what they like? Relationships between liking and intake across laboratory test-meals

Kathleen L. Keller, Catherine Shehan, Terri Cravener, Haley Schlecter, Haley Schlechter, John E. Hayes, 2022, Appetite

Measurement of Gustation: From Clinical to Population-Based Methods

Valerie Duffy, Shristi Rawal, John Hayes, 2022, on p. 65--102

Anouk Hendriks-Hartensveld, Jennifer Brodock, John E. Hayes, Barbara J. Rolls, Kathleen Keller, Remco Havermans, 2022, Food Quality and Preference

Most-Cited Papers

Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, Cédric Bouysset, Nicola Pirastu, Michele Dibattista, Rishemjit Kaur, Marco Tullio Liuzza, Marta Y. Pepino, Veronika Schöpf, Veronica Pereda-Loth, Shannon B. Olsson, Richard C. Gerkin, Paloma Rohlfs Domínguez, Javier Albayay, Michael C. Farruggia, Surabhi Bhutani, Alexander W. Fjaeldstad, Ritesh Kumar, Anna Menini, Moustafa Bensafi, Mari Sandell, Iordanis Konstantinidis, Antonella Di Pizio, Federica Genovese, Lina Öztürk, Thierry Thomas-Danguin, Johannes Frasnelli, Sanne Boesveldt, Özlem Saatci, Luis R. Saraiva, Cailu Lin, Jérôme Golebiowski, Liang Dar Hwang, Mehmet Hakan Ozdener, Maria Dolors Guàrdia, Christophe Laudamiel, Marina Ritchie, Jan Havlícek, Denis Pierron, Eugeni Roura, Marta Navarro, Alissa A. Nolden, Juyun Lim, Katherine L. Whitcroft, John E. Hayes, 2020, Chemical Senses on p. 609-622

Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale, John E. Hayes, Russell Keast, 2015, Chemosensory Perception on p. 11-18

John E. Hayes, Emma L. Feeney, Alissa L. Allen, 2013, Food Quality and Preference on p. 202-216

Nadia K. Byrnes, John E. Hayes, 2013, Food Quality and Preference on p. 213-221

John E. Hayes, Alissa L. Allen, Samantha M. Bennett, 2013, Food Quality and Preference on p. 36-44

John N. Coupland, John E. Hayes, 2014, Pharmaceutical Research on p. 2921-2939

Richard C. Gerkin, Kathrin Ohla, Maria G. Veldhuizen, Paule V. Joseph, Christine E. Kelly, Alyssa J. Bakke, Kimberley E. Steele, Michael C. Farruggia, Robert Pellegrino, Marta Y. Pepino, Cédric Bouysset, Graciela M. Soler, Veronica Pereda-Loth, Michele Dibattista, Keiland W. Cooper, Ilja Croijmans, Antonella Di Pizio, Mehmet Hakan Ozdener, Alexander W. Fjaeldstad, Cailu Lin, Mari A. Sandell, Preet B. Singh, V. Evelyn Brindha, Shannon B. Olsson, Luis R. Saraiva, Gaurav Ahuja, Mohammed K. Alwashahi, Surabhi Bhutani, Anna D’Errico, Marco A. Fornazieri, Jérôme Golebiowski, Liang Dar Hwang, Lina Öztürk, Eugeni Roura, Sara Spinelli, Katherine L. Whitcroft, Farhoud Faraji, Florian Ph S. Fischmeister, Thomas Heinbockel, Julien W. Hsieh, Caroline Huart, Iordanis Konstantinidis, Anna Menini, Gabriella Morini, Jonas K. Olofsson, Carl M. Philpott, Denis Pierron, Vonnie D.C. Shields, Vera V. Voznessenskaya, John E. Hayes, 2021, Chemical Senses

Nicole L. Garneau, Tiffany M. Nuessle, Meghan M. Sloan, Stephanie A. Santorico, Bridget C. Coughlin, John E. Hayes, 2014, Frontiers in Integrative Neuroscience

Mastaneh Sharafi, John E. Hayes, Valerie B. Duffy, 2013, Chemosensory Perception on p. 8-19

Alissa L. Allen, John E. McGeary, Valerie S. Knopik, John E. Hayes, 2013, Chemical Senses on p. 379-389

News Articles Featuring John Hayes

Why do people like spicy food?

The chemicals that make food spicy don't target taste receptors, but rather temperature receptors in the tongue.

More than a million people in the US may not have regained sense of smell months after Covid-19 infection, study estimates

The Covid-19 pandemic has brought on an "emerging public health concern" of people losing their sense of smell, according to new research published Thursday.

Distorted, Bizarre Food Smells Haunt Covid Survivors

Long after some people have recovered from the virus, they find certain foods off-putting.

Will My Sense Of Smell Ever Return? Olfactory Insights From COVID And Beyond

About 25 years ago, after a particularly bad cold, I suddenly lost my sense of smell — I could no longer sense the difference between sweaty tennis shoes and a fragrant rose. Since then, my olfactory discernment comes and goes, and most of the time it's just gone. I always figured there wasn't much I could do about that, and it hasn't been terrible. My taste buds still work, and I adore fine chocolate.

You’ll never be a great cook if you don’t have the nafas

Why is food produced by some cooks (usually grandmothers) so much better than the exact same food—down to the recipe—produced by others? It could be lack of skill, or impatience, or bad ingredients or equipment. But it could also be lack of nafas.

Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?

The Arabic word refers to a mysterious factor that renders some people’s cooking exceptional. Whether it’s innate or acquired is up for debate.

Can’t Take the Heat? A Taste for Spicy Foods Can Be Learned.

If you feel left out, here are tips for enjoying (or at least tolerating) the burn.

Baby food product names may not accurately reflect ingredient amounts

The descriptions on the fronts of infant and toddler food packages may not accurately reflect the actual ingredient amounts, according to new research. The team found that vegetables in the U.S. Department of Agriculture’s “dark green” category were very likely to appear in the product name, but their average order in the ingredient list was close to fourth.


This NOVA episode features John Hayes, associate professor of food science and director of the Sensory Evaluation Center. It aired on PBS member stations across the country.

COVID’s toll on smell and taste: what scientists do and don’t know

Researchers are studying the sensory impact of the coronavirus, how long it lasts and what can be done to treat it.